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Norfolk Arts Centre Salad
Salad
Dressing
1/3 cup extra virgin olive oil
3 Tb freshly squeezed lemon juice
1 Tb Dijon mustard
3 Tb minced fresh Norfolk basil
3 Tb freshly grated parmesan
Salt and freshly grated black pepper to taste
Salad
2 cups baby potatoes
1 bunch Norfolk asparagus, trimmed
1 Norfolk red pepper, quartered
1 Norfolk yellow pepper, quartered
1 red onion, quartered
1 Norfolk zucchini, thickly sliced
1 container baby bocconcini cheese, drained
Preheat BBQ to medium-high. In large pot, boil water and add potatoes. Boil, cut into
bite-sized pieces, and set aside (keep warm). In a large bowl, whisk together oil, lemon
juice, mustard and basil. Add salt and pepper to taste. Brush vegetables with dressing.
Grill until tender. Throw into bowl with dressing. Add potatoes. Add parmesan to
vegetables and toss lightly. Add bocconcini and toss lightly. Serve warm. Serves 4.
1-800-699-9038 www.norfolkfarms.com
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Recipe by:
Norfolk Arts Centre